Green Table Ferments

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Great on everything!

Kale Kimchi: Throughout the year, we use a variety of field-grown cabbage, like Early Wakefield, Napa, Savoy, and Green, hand-chopped with big slices of carrot and radish. Just the right amount of onion, garlic, ginger, and chili.

Just how spicy is it? It’s safe to say medium-hot. We like to be able to taste something else besides chili. 

Each batch is barrel fermented and reflects the seasonality of the ingredients. And always, made with 100% pure Himalayan pink salt.

  • Wild-fermented
  • Raw
  • Vegan
  • Gluten-free
  • Probiotic
  • Enzyme-rich

Try the Carrots!  They are delicious.  Mustard too.  Fantastic!